INGREDIENTS
•
5 lbs. unpeeled russet potatoes (approximately 8 potatoes), boiled just until fork tender and diced cold
•
1 (7 ounce) jar diced pimentos, drained
•
2 tablespoons dried parsley flakes
•
16 ounces diced American cheese (such as Velveeta)
•
1/2 cup melted butter
•
3/4 cup milk
•
1 cup Cornflakes cereal